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Tuna curry
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Cooking RabbitTuna curry
This Indonesian fish curry is really delicious. With this recipe be sure to cook out the spice paste well so that all flavours intensify. Don't stir it too much once it is cooked because the fish can really break up.
Ingredient
2 tbsp
generic curry powder blend
2 kg
diced fresh tuna
500 ml (2 cups)
coconut cream
to taste
salt and pepper,
2 pieces
fresh turmeric, peeled
375 ml (1 1/2 cups)
palm oil
10
candlenuts
Cooking instructions
* Step 1
For the paste, place all the ingredients except 125 ml (½ cup) of the palm oil and the lemongrass into a spice grinder or food processor and blend to a smooth paste.
* Step 2
Heat the remaining palm oil in a wok over high heat. Add the paste and lemongrass and cook for about 5 minutes or until fragrant. Stir in the curry powder and salam leaves, then add the tuna and gently stir, making sure the tuna doesn’t break up.
* Step 3
Add the coconut cream, season to taste and bring to the boil. Simmer over low heat for 5 minutes, then remove from the heat and stand for 30 minutes before serving with steamed rice.
* Step 4
NOTES
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